SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Chickpea-Chard Stew

Chickpea-Chard Stew
Makes: 4  servings Prep 10 mins Cook 16 mins


  • 2 tablespoons  olive oil
  • 1 cup  sliced shallots
  • 1 fresh thyme sprig
  • 1/4 teaspoon  plus pinch salt
  • 1 bunch chard, stems removed, chopped
  • 2 cups  diced plum tomatoes
  • 1 15 ounce can chickpeas, drained
  • 3/4 cup  low-sodium vegetable stock
  • Pinch dried cayenne pepper
  • 1/2 teaspoon  fresh lemon juice
  • Freshly ground black pepper to taste
  • 4 slices whole-grain baguette, toasted and rubbed with garlic (optional)


1. Warm the olive oil in a large pot over medium heat. Add the shallots, thyme and 1/4 teaspoon salt; cover and cook, stirring a few times, until shallots are translucent, about 6 minutes.

2. Mix in the chard, tomatoes, chickpeas, vegetable stock, and cayenne; cover and simmer 10 minutes.

3. Remove thyme and season stew with the lemon juice. Add the pinch of salt and the black pepper to taste; serve with garlic toasts if desired.

From FitnessMagazine.com